Mobile Bay Style Gumbo
- Brianne Thomas
- Sep 18
- 5 min read
Updated: Sep 22
Experience the vibrant flavors of Mobile Bay with this homemade gumbo recipe, featuring a rich blend of chicken, sausage, and shrimp. This hearty dish is perfect for family gatherings or cozy dinners.
When I think back on childhood holiday memories, there’s a tradition that always makes me smile. Gumbo. Lovingly made by a lovely woman simply known to me as "Nanny". Nanny was technically my step-grandmother, though you’d never know otherwise. She welcomed anyone and everyone into her home and heart. She always offered something to eat.
I’m not sure what recipe Nanny used or if she even really used one. Women (especially older Southern women) have a “measure with your heart” approach when it comes to cooking. A dish could be made multiple times, and each time it would taste ever-so-slightly different but familiar at the same time. Sadly, I never thought to ask her for the recipe before she passed, and I’ve been tinkering around for what seems like an eternity until I finally mastered a gumbo recipe that tastes not exactly like hers, but like home.
What is Gumbo?
To the naked eye, Gumbo is simply a hodgepodge of deliciousness that is turned into a hearty stew. But, if you look further, you’ll find that it holds a beautifully rich history woven together by various ethnic groups that have called the Gulf Coast home. From seafood and filé introduced by Native Americans, to the creation of roux taught by European settlers, to African influences that introduced okra and rice. However, it was the Creoles of Mobile Bay who truly perfected the culinary art known simply as Gumbo by showcasing and sharing their unique ability to blend these diverse elements.
What’s the Difference Between Mobile Bay Style and New Orleans Style Gumbo?
There honestly isn’t that much of a difference between the two. The secret to Mobile Bay style is the nutmeg. It gives a warm, earthy, and slightly sweet flavor that adds balance to all of the savory components.
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What’s the First Thing to Know About Gumbo?
Everyone makes Gumbo differently. How Gumbo tastes and how it's made is based on the family recipe you’re given, the region you’re in, the quality of the ingredients, if the stars are aligned, all the way down to the ingredients you have in your fridge and pantry. No two Gumbo recipes are the same. Even if they have the same exact ingredients, they aren’t the same. Old Southern women don’t measure anything, and they’ll never tell you what the actual secret ingredient is. I said what I said.
What is a roux?
A roux (pronounced roo) is normally a blend of equal parts fat and flour and is the base for many sauces, gravies, soups, and stews. For our Gumbo, we want our roux to be dark brown, almost resembling melted chocolate. But don’t burn it! Slow and steady will get you where you need to be.
How to Serve Mobile Bay Style Gumbo
At Nanny’s house, Gumbo was usually part of a huge New Year's Day spread. Oftentimes, you’d find fried chicken, potato salad, corn bread, biscuits, and a huge pan of Dressing (also known as, but completely different from Stuffing). As I mentioned, she welcomed anyone and everyone, so there was definitely a spread.
However, I typically omit the massive buffet and simply serve my gumbo over rice with a slice of my Jalapeño Cheddar Cornbread or classic Fried Hush Puppies.
Helpful Tips for Making Mobile Bay Style Gumbo
Prep First. A dish like this requires a bit of prep work in order to keep things running smoothly. I highly recommend prepping your vegetables and seasonings before you begin cooking.
Fresh Ingredients. Use fresh shrimp and okra, when possible, for the best flavor and texture.
Conecuh Sausage. Pronounced "cah-NECK-ah”. If you’re in Alabama, you’ll know that Conecuh is the best smoked sausage out there. However, if you can’t find it in your stores, an Andouille sausage will suffice; just know there’s a difference between the two.
Remove Bay Leaves. While they add phenomenal flavor, they aren’t for consumption. Take out the bay leaves prior to serving.
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Yield: Approximately 8 quarts, or about 32 1-cup servings
Ingredients
1 stick unsalted butter
1/2 cup all-purpose flour
1 large yellow onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 pound Conecuh sausage, sliced
1-pound boneless, skinless chicken thighs
2 teaspoons lemon thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon nutmeg
1/2 teaspoon crushed red pepper flakes
4 cups chicken stock
14 ounces tomato sauce
2 cups diced Roma tomatoes
2 Tablespoons Worcestershire Sauce
3 bay leaves
1 pound shrimp, peeled and deveined
2 cups sliced fresh okra
2 cups cooked white rice
Directions
Chop 1 large yellow onion, 1 green bell pepper, and 3 stalks of celery. Mince 4 cloves of garlic and slice 2 cups worth of fresh okra. Place all vegetables in a medium-sized bowl.
To a small bowl, add 2 teaspoons lemon thyme, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon nutmeg, and ½ teaspoon crushed red pepper flakes.
Slice Conecuh sausage into approximately ¼" - ½" slices. Peel and devein fresh shrimp.
In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 1 pound sliced Conecuh sausage and 1 pound boneless-skinless chicken thighs. Cook until they have caramelized coloring and the chicken is cooked through. Remove the meat to a plate and set aside. When chicken thighs are cool enough to handle, use two forks to shred them.
To the same heavy-bottomed pot or 8-quart Dutch oven, heat 1 stick of unsalted butter over medium heat. Gradually whisk in ½ cup all-purpose flour, stirring constantly. Cook until the mixture turns a deep brown color for approximately 12-17 minutes.
Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook for approximately 5-7 minutes, stirring frequently, until the vegetables are softened.
Pour in 4 cups chicken stock, 14 ounces tomato sauce, 2 cups diced Roma tomatoes, and 2 Tablespoons Worcestershire Sauce. Add the 3 bay leaves to the pot. Return cooked sausage and shredded chicken thighs to the pot. Bring the mixture to a boil, then reduce heat to low and simmer for approximately 45 minutes, stirring occasionally.
Add 1 pound of fresh shrimp and okra to the pot. Simmer for an additional 15-20 minutes, or until the shrimp is cooked through and the okra is tender. You’ll know shrimp is cooked through because it will no longer be grey in color.
Carefully ladle the gumbo over cooked white rice.
How to Store Mobile Bay Style Gumbo
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
How to Freeze Mobile Bay Style Gumbo
Mobile Bay Style Gumbo can be stored in an airtight freezer-safe container in the freezer for up to 2-3 months for optimal quality.
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